For best results, These have to sit in marinade for two days!
1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced
1.
Whisk together brown sugar, soy sauce, sesame oil, chile flakes,
garlic, ginger, and 1⁄4 cup water in a large bowl.Put the ribs in a
jumbo zip lock bag for two days or refrigerate overnight, turning
occasionally
to coat.
Preheat oven to 225 degrees
Place ribs, meat side down, in baking dishes.
Cover the baking dishes with aluminum foil and place in the oven.
If you are using small baby back ribs, take out
after 3.5 hours. If you are using regular baby back or St. Louis style
ribs, then take out after 4 hours.
Drain off the drippings. Flip the ribs over
using two spatulas (and an extra set of hands if you have them) so the
meat side is up. Be careful, as they may be so tender they fall apart.
Put a layer of thicken Marinade ( see #2 & #3 below)
sauce on the ribs and return to the oven uncovered for an additional
20-30 minutes.
2. heat the marinade that you soaked the ribs in a 2-qt. saucepan over medium-high heat and simmer, stirring
occasionally, until thick and syrupy, about 20 minutes.
3.
Using tongs, flip ribs and cook, basting frequently with the reduced
marinade, until the ribs are browned, glazed, and tender, 20–30 minutes.
